![]() If thousands of people use this recipe more than once, they have poor palates. I now know NOT to use websites that only post approved comments and reviews. A good sugar cookie should melt in your mouth with a slight crispness when bitten into. These are the worst sugar cookies I have ever tasted! They are flavorless and taste mostly like flour, and of course, that is why they don’t spread. Honestly, and I KNOW this won’t be posted. Hi Catherine! So glad to hear this recipe worked well for you! That’s an excellent point about weighing ingredients, and a good reminder to us all that one cup is not always one cup, depending on how you’re measuring it □ Happy baking! Bailey - May 23, 2023 These cookies came out perfectly and I made six dozen perfectly shaped graduation cookies that everyone loved!! Thank you for an awesome, easy, delicious recipe!! It’s a new favorite! Weighing ingredients might help those who are experiencing variations in outcome I always weigh my ingredients because I’m prone to errors otherwise! A cup of all purpose flour is 4.25 ounces, a cup of sugar weighs 7.1 ounces, for anyone who wants to go that route too. I’m actually at high altitude, and all I did to compensate was to reduce the baking powder by 1/3, but that was the only change I made to this recipe. I found this recipe to indeed be non-spreading, the bake time to be just right, and I had no “butter bleed” into my royal icing. The finished cookies tasted GREAT, the lemon zest added exactly the right balance of flavor. I had no problems at all with this recipe whatsoever. HOT TIP: If you don't have a cooling rack, the rack from your toaster oven makes a great substitute! If you are not going to use all racks from your oven to bake, remove one before starting the recipe to use as a cooling rack. Remove pans from the oven, and let the cookies rest on the pan for 2 minutes before transferring to a cooling rack. ![]() Unless you prefer to use chilled dough, so that it is easier to handle when you are cutting it and moving it to your cookie sheet. You will know your dough has been mixed enough after all the flour has been added, when it pulls away from the sides of your bowl and clumps around the mixing paddle. Then add flour, 2 cups at a time, starting on low speed and then increasing if necessary. Using a stand mixer with the paddle attachment, cream together butter and sugar until just incorporated.Īdd eggs, vanilla, and lemon zest (if using). You can read our blog article about How To Freeze & Defrost Sugar Cookies here. Any longer, and I'd recommend freezing them. If you're only storing them for a day or two, an airtight container in the fridge will be fine. ![]() How do you store the cookies until you are ready to decorate them? The Cookie Countess online store sells over 200 styles of cookie cutters for Christmas, Halloween, birthdays, baby showers, and more! You may need to experiment with your oven for best results. I don't use my oven on convection as I find it cooks my cookies too fast and sometimes burns them. Should I turn on convection to bake my cookies? If I have 2 cookie sheets in the oven at once, I like to swap them halfway through, so they cook more evenly. For best results bake similar sized cookies on the same cookie sheet. Use Mesh Cookie Baking Mats (link) or parchment on your baking sheets to keep your cookies from burning and spreading.īake at 350 degrees for 10-15 minutes, until cookies have just started to turn golden brown around the edges. How do I keep cut out cookies from burning? You can halve this recipe for a smaller batch. Yield will greatly depend on the size of the cookies you are making - but you will get about 3 dozen 3" cookies. How many cut out cookies can I make from one batch? This is the most popular recipe on our website, thousands of people around the world make this recipe every year! Baking Sugar Cookie FAQ Here's my favorite, easy sugar cookie recipe for cookie cutters.
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